iii.**Stage III - Berry ripening**

This final stage is characterized by a decrease in the growth of the berry, due to the cessation of cell multiplication, and the increase in volume caused exclusively by the enlargement of its cells. The ripening of the berry begins, and the loss of firmness is marked [45]. The loss of chlorophyll and the increase in the level of abscisic acid, which has an influence on the accumulation of polyphenols, leads to the white cultivars acquiring a translucent yellow and the red ones a light and later dark red color [43]. The supply of water, minerals, cations and sugars is carried by the phloem, since the xylem vessels are blocked from the moment when the berry reaches 6 to 7°Brix [47]. Sugar content increases, while TA decreases [43].
